Green Pea Ravioli in Lemon Broth

1. 1

   Force peas through the fine disk of a food mill into a bowl to remove skins.

2. 2

   Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened.

3. 3

   Remove from heat and stir into pea puree with cheese and crumbs.

4. 4

   Season filling with salt and pepper.

5. 5

   Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center.

6. 6

   Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal.

7. 7

   Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal.

8. 8

   Transfer to a dry kitchen towel and make 17 more ravioli in same manner.

9. 9

   Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer.

10. 10

    Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.

11. 11

    Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.